These Chocolate Coffee Meringues are super easy to make, crunchy on the outside and softer on the inside.
They’re the perfect dessert to pair with ice cream, whipped cream or fruit and require only four ingredients.
Tips and tricks to make the perfect meringue:
Room temperature eggs: bring your eggs at room temperature before starting your meringue.
You can put your eggs out of the fridge 1 to 2 hours prior to using, then try separating your egg whites from your yolks.
Clean bowl and whisk attachment: Start by cleaning your bowl and whisk attachment with lemon. This will help remove all traces of fat, which will prevent your egg whites from foaming properly, no matter how much you beat!
No yolks: make sure you only have egg whites and no traces of yolks!
Try separating the whites and yolks individually, that way if a yolk slips through, you will only have to discard that egg and not the whole batch.
Beating too little or too much: be careful with over beating or under beating.
Beating too little may end in your eggs not reaching the stiff peak stage.
The same with over beating, where you could go past the stiff peak stage and end up with a grainy and lumpy mixture.
Follow the recipe and timings, and aim for a glossy and shiny meringue.
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Chocolate Coffee Meringues
- 4 units egg whites room temperature
- 1/2 tsp cream of tartar
- 1 Cup powdered sugar
- 1 Tbsp powdered coffee
- 1 Tbsp cacao powder plus more for dusting
- Pre-heat oven to 200 F and line 2 baking sheets with parchment paper. Clean your bowl and whisk attachment with half a lemon, rinse and dry completely
- With your whisk attachment, beat your egg whites on medium speed until foamy; add cream of tartar and continue to whisk until soft peaks form4 units egg whites, 1/2 tsp cream of tartar
- While mixer is still running add sugar, 1 spoon at a time, and turn up speed to med-high; the slower you add your sugar, the better it will dissolve with the egg whites, so go very slowly! Add your tablespoon of cacao and coffee and keep whisking until stiff peaks form and your meringue looks glossy. This process should take around 8-10 minutes1 Cup powdered sugar, 1 Tbsp powdered coffee, 1 Tbsp cacao powder
- For this dessert you can simply use a spoon and add dollops of meringue over your baking sheet; alternatively, you can use a pastry bag to pipe them, just be careful and do not squeeze your piping bag to tightly, so your meringue doesn’t deflate
- Place on the lower part of your oven and bake for 2-3 hours or until your meringues are completely dry. Do not leave your oven light on, or it could brown your meringues. Turn off your oven and without removing them, let them cool completely, for at least 1 hour, or overnight.
- Dust your cooled meringues with cacao powder and store in an airtight container at room temperature